Cranberry Orange Pancakes
1 1/2 cups all-purpose flour
1/2 cup white or yellow cornmeal
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
2 large eggs
6 ounces thawed orange juice concentrate (about 2/3 cup)
2 teaspoons finely grated orange zest, optional
1 cup milk
4 tablespoons melted butter
1 cup sweetened dried cranberries or fresh chopped mixed with 3 tablespoons sugar
If using fresh chopped cranberries, toss in a bowl with 3 tablespoons of sugar and set aside. Combine dry ingredients; stir with a wooden spoon. In another bowl, beat eggs with orange juice concentrate, orange zest, milk, and melted butter.
Stir wet ingredients into the dry ingredients until blended; fold in cranberries.
Coat a skillet or griddle with oil; place over medium low heat. Measure about 1/4 cup of batter for each pancake; spread gently to a round shape in the skillet.
Cook for about 1 to 1 1/2 minutes on each side.
Serves 4 to 6.
Pairs Well With
Orange juice concentrate and cranberries add flavor and a little cornmeal adds texture to these tasty pancakes. Use fresh or dried cranberries in these flavorful pancakes.